1931 Cuban Cookery by Blanche Z de Baralt

101

water~ when it begins to thread, let cool. Take ten spoonfuls of this cold syrup, ot one for each egg yolk. Mix, stirring gently with a wooden spatula and let cook on a moderate hre until eggs and syrup - for-m a paste which separates from the bottom of the pan or dish . When paste is cold. form samll balls. like marbles, with buttered hands. Take the rest of the of the syrup, add the juice of a lemon~ let it cook to the point of cracking– that is. when a small amount in a cup of water will snap like glass. Into this hot candy put a ball of the egg paste. take out at once and let cool on a buttered pan. I I SOFT YOLKS. (Yemitas). This same paste of egg yolks and syrup. made into little balls, as above. are simply rolled in powdered sugar and wrapped in, fancy paper.

ALMOND CHEESE (Queso de almendras).

1 lb. peeled almonds Yz lb. sugar 12 egg yolks